Sausage & Butternut Squash Sheet Pan Dinner
Servings: 2
Calories: 1260kcal
Ingredients
- 3 cups (900 g) butternut squash, cubed
- 12 ounces (340 g) uncured smoked kielbasa, halved lengthwise and cut into 2-inch cross sections
- 1 medium red onion , sliced into ½-inch thick wedges
- 2 medium poblano peppers , seeded and sliced into ½-inch strips
- 1 tablespoon (15 mL) extra-virgin olive oil
- ½ teaspoon (1.2 g) paprika
- 4 cups (120 g) baby spinach
For the apple cider vinaigrette:
- ½ cup (120 mL) extra-virgin olive oil
- ¼ cup (60 mL) apple cider vinegar
- 2 teaspoons (10 mL) Dijon mustard
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (3 g) kosher or fine sea salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Combine the squash, sausage, onion, peppers, olive oil, and paprika in a large mixing bowl and toss until well combined.
- Spread the sausage and vegetables onto the baking sheet in an even layer. Transfer the baking sheet to the oven and roast for 35-40 minutes, tossing about halfway through, until the squash is tender.
- Meanwhile, combine all the apple cider vinaigrette ingredients together in a small jar. Cover the jar with a tight-fitting lid and shake vigorously until emulsified.
- Divide the spinach between two plates and top with the roasted sausage and vegetables. Serve with apple cider vinaigrette, to taste.
Nutrition
Calories: 1260kcal | Carbohydrates: 41g | Protein: 30g | Fat: 111g | Saturated Fat: 26g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 68g | Cholesterol: 119mg | Sodium: 2193mg | Potassium: 1807mg | Fiber: 9g | Sugar: 10g | Vitamin A: 28433IU | Vitamin C: 164mg | Calcium: 212mg | Iron: 7mg